1999 Cookie Recipes

¼ cup softened butter

½ cup sugar (granulated)

1 large egg white

¾ cup sifted all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

2 tablespoons heavy cream

2 tablespoons butter

2/3 cup chocolate chips

Preheat oven to 350 degrees. Grease 2 12-cup mini muffin tins. A spray like

Pam works best. (You can make this recipe with one tin in batches but you

must wash, dry and re-grease the tin between each batch.)

Cream together the peanut butter, butter and sugar until fluffy. Mix in the

egg white and stir until smooth.

In another bowl stir together the flour, salt and baking powder. Add the

flour mixture to the peanut butter mixture, stirring until smooth.

Wrap the dough in plastic and chill for 1 - 2 hours. (The dough keeps well

for up to 3 - 4 days in the refrigerator.)

Roll the chilled dough into an 8 - 10 inch log. Cut the log into quarters,

then cut each quarter into eighths. There should be 32 equal-sized pieces.

Press one piece of dough into the bottom and up the sides of each muffin

cup. Re-wrap the remaining pieces of dough and save them for another use or

to make another partial batch.

Bake for 8 - 10 minutes until puffy with golden brown edges. Cool in the pan

for 5 minutes then remove to a rack. (The tip of a small, sharp knife may be

helpful to loosen cookies.)

While cookies bake, combine cream & butter in a small microwaveable bowl.

Microwave on high 1 - 2 minutes until bubbly. Stir in chocolate chips until

smooth and melted. If necessary, re-heat filling no more than 15 seconds at

a time (or chocolate may burn!) stirring in between, until melted.

Fill warm cookies with 1 teaspoon each of melted filling. Let cool an

additional 15 - 20 minutes before serving. Caution! While the filling will

be cool enough to eat in 15 minutes, it will take up to an hour to become

fully set at room temperature. Beware of chocolate drips.

Makes 24 - 32 cookies.

1 lb. (4 cubes) stick butter or margarine

2 cups granulated sugar

1 egg

2 cups flour

½ teaspoon salt

½ teaspoon baking soda

4 cups quick cooking oatmeal

sifted powdered sugar

Preheat oven to 350 degrees.

Melt butter or margarine. Mix in sugar and egg. Add remainder of

ingredients, mixing well. Drop by teaspoonfuls on ungreased cookie sheet,

approximately 1 to 2 inches apart. Flatten with fork. (Cookies will flatten

a little more during cooking.)

Bake at 350 degrees for about 10-12 minutes or until lightly browned. Cool

slightly, then remove to rack. Sprinkle with sifted powdered sugar while

still warm.

Makes 8 dozen or more

½ cup butter or margarine

¼ cup brown sugar, packed

1 egg, separated

1 teaspoon vanilla

1 tablespoon grated lemon peel

1 cup flour

¼ teaspoon salt

1 cup finely chopped macadamia nuts

lemon curd

Preheat oven to 350 degrees. Mix butter, sugar, egg yolk, vanilla and lemon

peel thoroughly. Blend together flour and salt; mix in thoroughly. Roll

dough into balls using one teaspoon per ball. Beat egg white slightly. Dip

balls into egg white. Roll the balls in the nuts. Place about 1 inch apart

on an ungreased baking sheet; press thumb gently into center of each to make

an indentation. Bake 10 to 12 minutes or until set. Cool. Fill thumbprints

with lemon curd.

Makes about 2 ½ dozen cookies.

½ cup each butter and margarine, at room temperature

1 ½ cups sugar

2 eggs

1 ½ teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 ¾ cups all-purpose flour

Topping:

3 tablespoons sugar

1 tablespoon cinnamon

Beat butter, margarine, sugar and eggs together until creamy. Add cream of

tartar, baking soda and salt, then blend. Add flour and mix well. Chilling

overnight is preferred; otherwise at least two hours.

Combine topping ingredients in small, shallow bowl. After chilling, shape

dough into balls about 1 ½ inches in diameter. Drop dough balls into topping

mixture and coat entire surface well. Place on ungreased baking sheets about

2 inches apart. Bake in a 375 degree oven for 10 minutes or until golden

brown. Let stand one minute and remove to cooling racks. Makes about 3 dozen

cookies.

Melt one stick of margarine in a 9 x 13 inch pan on top of the stove.

Add in layers:

1 cup graham cracker crumbs

1 can coconut

1 6-ounce package chocolate chips

1 6-ounce package butterscotch chips

1 6-ounce can Eagle brand condensed milk

1 cup chopped walnuts

Bake at 350 degrees for 30 minutes (no longer).

When cool, cut into squares.

1 package brownie mix

2 packages German chocolate cake mix

3 eggs

¾ cup oil

¾ cup water

Mix together. Drop by spoonful on ungreased baking sheet.

Bake at 350 degrees for 8 minutes.

Makes 6 - 7 dozen.

Filling:

2 pounds golden raisins

3 pounds white moist figs

1 whole orange

2 tablespoons cinnamon

2 cups walnuts

1 cup honey

½ cup sugar

1/3 cup brandy

Grind raisins, figs, walnuts and whole orange. Can be ground Cuisinart. Mix

in cinnamon, honey, sugar and brandy. Refrigerate overnight.

Crust:

10 cups flour

4 cups Crisco

1 teaspoon salt

4 tablespoons sugar

4 egg yolks

milk to make 2 2/3 cups liquid, total with yolks

Mix flour, Crisco, salt and sugar. Mix egg yolks with milk to make 2 2/3

cups liquid. Mix with flour, Crisco, salt and sugar.

Roll out dough on a flour board. Cut into 14" long by 3" wide rectangles.

Put filling in center of rectangle. Fold sides over filling, cut into 2"

wide pieces. Poke top of each cookie. Bake at 375 degrees for 20 minutes on

ungreased cookie sheets.

Frosting:

8 cups powdered sugar

½ cup soft butter

1 teaspoon vanilla

1 cup milk

Mix sugar, butter, vanilla and milk. Frost each cookie with above, then

sprinkle immediately with "non-pareils decors" (colored candy sprinkles).

1 cup dark brown sugar, packed

¼ lb. (or one stick) butter

2 oz. canola oil

1 egg

¼ cup Brer Rabbit green label molasses

2 teaspoons baking soda

1 teaspoon each ground spice: ginger, cinnamon, cloves

¼ teaspoon salt

granulated sugar

Cream together sugar and shortening until fluffy. Add egg and molasses. Beat

well.

Combine dry ingredients and add to creamed mixture. Mix well.

Chill dough, then shape into 1-inch balls and roll in granulated sugar.

Place 2 inches apart on a greased cookie sheet. Bake 12 to 15 minutes in a

350 degree oven. Watch the first tray closely so as not to over-bake, and

note the time.

If you use calphalon cookie sheets, reduce oven temperature up to 50 degrees

and carefully watch the time so as not to bake the snaps too dark.

JIMMY CARTER BARS

by Margaret Florek

Bottom layer:

3 cups flour

1 cup butter

1 ½ cups brown sugar

¼ tsp salt

Mix above ingredients. Pat into 11 x 15 inch pan. Bake for 10 minutes at 375

degrees.

Top layer:

12 ounce package butterscotch chips

3 tbsp butter

3 tbsp water

½ cup white Karo syrup

3 cups salted peanuts

Heat until melted, then add the peanuts. Spread over crust. Bake 3 minutes

longer at 375 degrees. When cooled, cut into bars.

3 eggs

1 cup sugar

¾ cup oil

1 teaspoon vanilla

4 cups flour

3 teaspoons baking powder

¼ teaspoon salt

¼ to ½ cup poppy seeds

Beat eggs well. Add sugar, oil and vanilla and beat again. Add flour, baking

powder and salt. You may add more flour so it can be rolled with a rolling

pin. Add poppy seeds. Roll out and cut with round cutters.

Bake cookies at 350 degrees for 15 minutes.

2 cups sugar

2 cups Crisco

6 cups flour (30 ounces) + ½ to 1 teaspoon salt (optional)

¾ cup warm milk (100-110 degrees)

1 tablespoon Hartharne (ammonium carbonate)

¾ teaspoon anise oil

Frosting:

2 cups powdered sugar

3 ounces regular cream cheese at room temperature

1 - 3 teaspoons half and half

a few drops anise oil

In a mixer cream sugar & Crisco together. Sift flour and salt. Dissolve

Hartharne in warm milk and add anise oil. Alternate adding flour and milk

mixture to the creamed sugar/Crisco mixture, ending with flour. The dough

will be dry. On a board, form dough into a ball. Cut into 4 equal parts.

Wrap each section in clear wrap and refrigerate. When the dough has chilled

(about 1 hour) flour the board and roll out one section at a time to 1/8

inch thickness. Cut into shapes with cookie cutters and transfer to an

ungreased cookie sheet. Re-form shapes, roll and cut again. Bake 9 - 12

minutes. Do not allow cookies to turn brown on top. Remove cookies from oven

and cool on paper towels. In the meantime, make frosting. Stir

room-temperature cream cheese with 1 teaspoon half & half and a few drops of

anise oil. Add powdered sugar. Frosting should be just thin enough to cover

cookies without running over the sides of the cookies. Add more half & half

if the frosting is too thick. Frost cookies and sprinkle with colored sugar

or other favorite toppings. Allow to thoroughly dry. Store in airtight

containers with wax paper between layers of cookies.

Notes:

1. Bake ¼ of the dough at a time to have a supply of fresh cookies all

through the holidays.

2. Store unused dough tightly wrapped in the refrigerator for up to 2

weeks.

3. Bake the cookies and then have young (and old) guests frost and

decorate them for a project before dinner.

4. Use anise oil, not extract.

5. Buy Hartharne from The Baker's Catalogue:1-800-827-6836

6. Use Crisco - nothing else does the job!

Bottom layer:

3 cups flour

1 cup butter

1 ½ cups brown sugar

¼ tsp salt

Mix above ingredients. Pat into 11 x 15 inch pan. Bake for 10 minutes at 375

degrees.

Top layer:

12 ounce package butterscotch chips

3 tbsp butter

3 tbsp water

½ cup white Karo syrup

3 cups salted peanuts

Heat until melted, then add peanuts. Spread over crust. Bake 3 minutes

longer at 375 degrees. When cooled, cut into bars.

Date filling:

Mix in a saucepan

3 cups cut-up dates

¼ cup sugar

1 ½ cups water

Cook over low heat, stirring, about 10 minutes.

Cool.

Crust:

Mix

½ cup soft butter

1 cup brown sugar, packed

2 cups flour, less 2 tablespoons

½ teaspoon salt

½ teaspoon baking soda

1 ½ cups quick oatmeal

Mix well all ingredients for crust. Put half of this mixture in a 9 x 13

inch greased pan. Press and cover the bottom of the pan. Spread with cooled

filling. Cover with the other half of the crust mixture, patting lightly.

Bake at 350 degrees for 35 minutes. Cool slightly and dust lightly with

powdered sugar.

Makes 32, 1 ½ inch square bars.

2 cubes butter

2 teaspoons pure vanilla

2 eggs

1/8 teaspoon salt

1 cup granulated (white) sugar

1 cup packed brown sugar

Use an electric mixer to bend, fold and mutilate the above ingredients.

3 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

Use a wooden spoon to blend the flour, baking soda and baking powder with

the mixture that we just bent, folded and mutilated! Blend it until it has

the consistency of dough.

1 ½ cups semi-sweet chocolate chips

½ cup chopped pecans

½ cup chopped walnuts

½ cup chopped macadamia nuts

Now here is the fun part. Mix everything together, trying not to eat too

much of the tasty dough! Form the dough into balls about the size of the

size of golf balls. I use Air Bake cookie pans and bake at 375 degrees for

about 10 minutes.

Sift together:

1 ½ cups flour

½ teaspoon soda

½ teaspoon salt

Cream together:

2/3 cup brown sugar

½ cup butter

1 egg

Stir in half of the dry ingredients.

Add:

¼ cup maraschino cherry juice

2 tablespoons milk

Stir in remaining dry ingredients.

Blend in:

2 squares melted semi-sweet chocolate

½ cup chopped walnuts

¼ cup chopped maraschino cherries

Drop onto ungreased baking sheet and bake at 350 degrees for 12 - 15

minutes. Cut 18 large marshmallows into thirds and place on hot cookies on

rack and frost.

Frosting:

1 cup sugar

4 tablespoons canned milk

1/3 cube butter

Boil for 5 minutes, stirring constantly

Add:

1 cup milk-chocolate chips

1 teaspoon vanilla

Beat until cool. (Add milk if it gets too thick to spread.)

Filling:

Combine in medium saucepan:

1 cup sugar

1 cup evaporated milk

3 large egg yolks

1 stick unsalted butter cut into small pieces

Cook, stirring constantly, over medium heat until mixture bubbles gently.

Reduce heat to low and cook 1 - 2 minutes, stirring frequently.

Remove from heat and add:

1 1/3 cup unsweetened coconut flakes

1 ½ cup finely chopped pecans

Let cool. When mixture is completely cool, add 1 cup marscapone cheese. Mix

well and refrigerate.

Cookie:

Beat together until very fluffy:

2 sticks unsalted butter, softened

2/3 cup sugar

Add:

1 large egg

¼ teaspoon baking powder

1/8 teaspoon salt

1 ½ teaspoons vanilla

Stir in until well blended and smooth:

½ cup sifted good-quality cocoa

2 cups all-purpose flour

Divide dough into 2 portions. Place dough between two sheets of parchment

paper. Roll out to ¼ inch thickness and refrigerate 20 - 30 minutes.

Preheat oven to 350 degrees. Working with one sheet at a time (keep the

other refrigerated) remove top layer of parchment. Cut out cookies in 3 inch

star shapes, remove excess dough and transfer cut cookies to baking sheet

directly on the parchment paper.

Bake one sheet of cookies at a time for 6 - 9 minutes. To ensure even

browning, turn half way through. Remove cookie sheet to rack and let cookies

firm slightly. Remove from parchment and transfer directly onto rack to cool

completely. When cookies are cool, trim to exact shape.

Sift:

2 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon salt

Cream:

1 cup butter

1 ½ cups sugar

1 egg

1 teaspoon vanilla

Add flour mixture to butter mixture.

Divide dough into 3 groups. To #1 add 2 tablespoons poppy seeds; to #2 add ¼

cup candied cherries; to #3 add ½ ounce melted milk chocolate and ¼ cup

chopped walnuts. Shape each into rectangles (approx. 8" x 2 ½" x ¾" thick)

and layer. Chill wrapped in wax paper. Slice and bake as needed (cookie

tastes even better after a day or two): ¼ inch slices at 325 degree oven for

8 minutes.

2 cups flour (use all white or 1 cup each white/wheat)

1 cup sugar

½ cup butter

1 egg (well beaten)

1 teaspoon baking soda

1 cup raisins

1 cup chopped nuts (Nana uses macadamia nuts)

1 cup papaya pulp (ripe)

½ teaspoon each nutmeg, cloves, salt

2 teaspoons cinnamon

red & green ready-made sprinkle sugar for decorating

Beat butter and sugar until well blended. Add egg & papaya pulp. Beat and

add all ingredients. Beat well. Drop by teaspoon on greased cookie sheet 3

inches apart. Add red and green sugar sprinkles for decoration. Bake at 325

degrees for 12 - 15 minutes.

¾ lb. butter

3 ½ cups sugar

5 eggs

¼ cup milk

1 ½ tablespoons anise seed

¾ teaspoon baking soda

6 cups flour

Soak the anise in water while mixing the cookies and then squeeze out when

ready. (This means putting the anise seed in a couple of tablespoons of

water and draining well after soaked.) Cream the butter and sugar then add

eggs one at a time. Beat well, add anise, alternate the baking powder and

flour with the milk. (Add no more than a quarter of the flour at a time to

assure not over-flouring the dough.)

At a certain point, only the heartiest of mixers will continue with this

chore, so be prepared to switch to a spoon. Refrigeration eases the possible

sticking during rolling, as does having a cold board. Lightly flour the

board, put about 2 cups of the dough on the board and lightly knead in

flour. Roll to no more than ¼ inch thick. Dip your cutters in flour and lay

the cookies on parchment lined or ungreased sheets. If desired, dust lightly

with colored sugar crystals.

Bake at 375 degrees for 7 - 8 minutes. They brown rapidly.

Makes 10 dozen.

1 egg

1 cup packed brown sugar

½ cup sifted flour

¼ teaspoon salt

¼ teaspoon baking soda

1 cup coarsely chopped walnuts

Stir together egg, brown sugar & vanilla. Add sifted flour with salt and

soda. Add walnuts. Bake 18 - 20 minutes on a well-greased 8" square pan at

350 degrees. Cookies should be soft when taken from the oven. Cool in pan.

Cut in squares.

Makes about 25 cookies.

2 1/3 cups all-purpose flour

2/3 cup packed light brown sugar

¾ cup (1 ½ sticks) butter or margarine (not unsalted)

1 egg, slightly beaten

2 cups (12-ounce pkg) semi-sweet chocolate chips, divided

1 cup coarsely chopped nuts

1 can (14 ounces) sweetened condensed milk

1 ¾ cups (10-ounce pkg) English toffee bits

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan. In a large

bowl, stir together flour and brown sugar. Cut in butter until mixture

resembles coarse crumbs. Add egg; mix well. Stir in 1 ½ cups chocolate chips

and nuts. Reserve 1 ½ cups of mixture. Press remaining crumb mixture onto

bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk

evenly over hot crust; top with 1 ¾ cups toffee bits. Sprinkle reserved

crumb mixture and remaining ½ cup chips over the top. Bake 25 - 30 minutes

or until golden brown. Cool completely in pan on wire rack. Cut into bars;

makes about 48 bars.

Mix together in a large bowl:

1 cup lard (see notes)

1 ½ cups white sugar

3 eggs

Add:

½ cup molasses

approximately 1 cup total (see notes):

ground raisins, ground orange peel, ground black walnuts

Sift together and then add to the above:

3 ½ cups flour (see notes)

1 teaspoon each cinnamon, cloves, allspice and baking soda

Chill, roll out on a floured board and cut with your favorite cookie

cutters. Bake at 350 degrees for 8 minutes.

Notes:

1. I use solid vegetable shortening (Crisco) in this recipe although it

changes the flavor somewhat

2. This amount has always been a little vague. Mom used about a half

cup of raisins, the peel of one orange, and one half cup of black walnuts.

She would grind these through a sausage-type grinder. I do about the same

and substitute English walnuts and black walnut flavoring when I can't get

black walnuts. I once tried using a food processor and have gone back to the

hand grinder as it makes a better consistency.

3. The recipe calls for 4 ½ cups of flour. I start with 3 ½ cups and

the spices then add more flour as needed to keep the dough at a consistency

for rolling. Keep in mind that more flour is added each time you re-roll the

scraps and don't add too much at the beginning.

Bottom Layer:

1 cup flour

¼ cup granulated sugar

6 tablespoons butter or margarine

¼ teaspoon salt

Middle Layer:

1 cup packed brown sugar

2 tablespoons flour

¼ teaspoon baking powder

¼ teaspoon salt

2 eggs, slightly beaten

1 ½ teaspoons vanilla

1 cup chopped walnuts

Lemon Glaze:

½ cup sifted powdered sugar

1 tablespoon melted butter or margarine

2 teaspoons lemon juice

In a bowl, thoroughly stir together flour, granulated sugar and salt; cut in

butter or margarine until the mixture is crumbly. Firmly pat mixture into

ungreased 9 x 9 x 2 inch baking pan. Bake at 350 degrees for 12 to 15

minutes. Thoroughly stir together brown sugar, flour, baking powder and

salt. Add eggs and vanilla; mix well. Stir in chopped walnuts. Spread over

baked layer. Bake at 350 degrees for 25 minutes. Spread with lemon glaze

while warm. Cool; cut into bars. Makes 24 bars.

Lemon glaze:

Combine sifted powdered sugar, butter or margarine and lemon juice. Beat

until smooth. Spread over warm bars.

1 ½ cup butter

2 cups crushed graham crackers

4 tablespoons cocoa

1 ½ cups nuts OR 1 cup coconut

2 ½ cups powdered sugar

3 tablespoons crème de menthe

1 beaten egg

2 teaspoons dry instant vanilla pudding

1 teaspoon vanilla

1 cup chocolate chips

First layer:

Mix ½ cup melted butter with cocoa and cool. Add ½ cup powdered sugar, 1

egg, vanilla, 2 cups crushed graham crackers and the nuts or coconut. Press

into a 9 x 13 inch pan and refrigerate 1 to 2 hours.

Second layer:

Beat ½ cup butter and add crème de menthe, vanilla pudding and 2 cups

powdered sugar. Beat until smooth, spread over first layer. Chill until set.

Third layer:

Melt ½ cup butter and chocolate chips. Spread on chilled bars. Keep

refrigerated. These bars freeze well.

¾ cup almond paste

6 tablespoons Kahlua

1/3 cup powdered sugar

2 large eggs

1 cup flour

¼ teaspoon salt

¼ teaspoon baking powder

½ cup margarine

1/3 cup semi-sweet chocolate chips

1 cup sugar

1 teaspoon vanilla

In a mixer, beat almond paste with 2 tablespoons of Kahlua, powdered sugar

and one egg white until smooth. Spread to an 8-inch square on well-oiled wax

paper. Chill in freezer briefly to firm.

Sift flour with salt and baking powder. Melt margarine in 2-quart saucepan.

Remove from heat, add chocolate and stir until melted. Stir in sugar and

vanilla and mix well. Add whole egg and remaining egg yolk and beat well.

Stir in flour mixture alternately with remaining 4 tablespoons of Kahlua.

Spoon half of batter into greased 8-inch square, spread evenly. Turn chilled

almond paste filling paper-side up on batter and carefully peel off paper,

using a rubber spatula. Spread evenly, then top with remaining chocolate

batter. Bake in 350 degree oven for 40 minutes. Cool pan on wire rack. Cut

into 1 ½ inch squares.

Makes 25 squares.

2 sticks margarine

8 ounces cream cheese

2 cups flour

pinch of salt

'Solo' brand Almond Filling and/or Apricot Filling (1 can each)

Mix together into a ball, by hand, and chill overnight in a bowl covered

with cellophane. Roll dough fine on a floured cutting board. Cut into 2 or 2

½ inch squares. Put a ½ tsp of "Solo" Almond Paste or Apricot Filling in

center. (I do half the batch with each.). Bring ends over and seal in center

with a dab of egg white. Bake at 350 degrees on an ungreased cookie sheet

for 12 minutes or until slightly browned. Sprinkle with powdered sugar.

Makes 100 cookies.

8 oz butter

6 oz sugar

6 oz brown sugar

2 eggs

½ tsp vanilla

10 oz flour

¼ tsp baking soda

8 oz chopped walnuts

1 lb chopped chocolate

Using and electric mixer, cream together the butter, brown sugar and sugar.

When light in color, add one egg at time on high speed. Add vanilla. Mix. On

lowest speed, add flour and baking soda. Mix. Scrape down the bowl. Add nuts

and chocolate. Mix Scrape down again. Scoop into 1-inch balls onto a tray

and chill for minimum of one hour.

Place the balls of cookie dough on a baking sheet and press down firmly.

Leave about 1 ½ inches between the balls of dough. Bake at 325 degrees until

edges are slightly firm.